Dessert cafe Chocolate Origin has launched its first Dark Chocolate Gelato, a project that has been five years in the making. The gelato was first available at the Bugis Junction outlet last weekend and is now available at its other outlets at Kallang Wave Mall, Jurong Point, 313@Somerset, AMK Hub, White Sands and Changi Village.

Violet Oon's National Kitchen at the National Gallery has started serving tea and its signature Singapore High Tea Set comes with a free flow of Kopi VO or one of its signature teas. The new Tea Menu boasts dishes such as Kuay Pie Tee ($17++) and Coronation Chicken in Wantan Leaf Cup ($9++), and dishes such as Roti Violet with Spicy Tuna Wala Wala ($14++), a vegetarian option Roti Violet with Chickpea Masala ($14++) and chendol with coconut ice cream ($12++).

Bakerzin's new dishes, created for the executive lunch crowd, include Creamy Wild Mushroom Ragout with poached egg ($13.90++) and Teriyaki Chicken with garlic rice ($9.90++). For $3++ more, you get a soup of the day and iced lemon tea. Its Gardens by the Bay outlet is having a Hotdogs Mania promotion with Red Devil Spicy Dog ($18.90), New York Coney Island Dog ($18.90), Rockin' Pineapple Salsa Hotdog ($16.90) and Wasabi Mayo Dog ($16.90), all served with potato wedges.

The Saturday Champagne Brunch by Zafferano features contemporary Italian dishes by head chef Marco Guccio, including antipasti, pizzas and pastas, main course and an array of Italian desserts such as tiramisu and panna cotta.

Raffles Singapore's Tiffin Room is presenting a fortnight of traditional Rajasthani cuisine. Two guest chefs from the Fairmont Jaipur will be working in its kitchens to produce dishes such as Dal Baati Choorma, Shikari Murgh Tikka, Paneer Ki Chakkri, Laal Maans Gatte Curry, Jodhpuri Pulao and Malpua with Rabri.

This event features a three-course set menu by Equinox Restaurant's chef de cuisine Paul Hallett. Paired with a glass of Couvent des Jacobins Bourgogne Pinot Noir 2012, the main course is 500-day grain-fed Australian Tajima Wagyu.

Raffles Hotel Singapore's Long Bar Steakhouse is known for its grilled prime cuts of Australian and US beef, quality seafood and a selection of cold and hot appetisers. The evening's four-course menu, paired with selected wines, comprises butter lettuce salad, Dungeness crab cake, US Angus ribeye and tart of the day. Tea and Raffles blend coffee are included.

The Straits Times

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